Cowboy Caviar

Ingredients:

4 avocados (diced)

2 cans black beans (drained and rinsed)

1 can corn

Cilantro

1 can Rotel

Green Onions

Ranch dip packet

Directions:

Chop all the fresh veggies and mix together with all the canned veggies.  Eat as a dip with tortilla chips! 

Heath Fruit Dip

1 8 ounce pkg. cream cheese
3/4 cup brown sugar
1 1/2 tsp vanilla
Heath toffee bits

Allow cream cheese to reach room temperature.  With an electric mixer, combine cream cheese, brown sugar and vanilla.  Stir in about a half bag of the toffee bits.  Serve with Granny Smith apples or other favorite fruits.

Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

https://www.allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/print/?recipeType=Recipe&servings=48&isMetric=false

Creamy Lime Cilantro Dressing

1-ounce package ranch dressing mix (ignore directions on package)
1 cup mayonnaise
1/2 cup buttermilk
1lime
2 cloves garlic, roughly chopped
1/4 cup green salsa (La Costena is our fav)
1/2 cup chopped cilantro

Place buttermilk, mayonnaise, lime juice, and ranch mix in a blender. Add the garlic and cilantro and blend until smooth. Add the cilantro and pulse until the cilantro is well combined. Chill for several hours before serving (if possible.)

Chicken Taquitos

1/3 cup (3 oz) cream cheese

1/4 cup green salsa

1 teaspoon cumin

2 C shredded cooked chicken

1 C grated pepperjack or plain jack cheese

small flour tortillas

kosher salt

cooking spray or olive oil

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.  Add green salsa, and cumin. Stir to combine and add chicken and cheese and combine well.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Place 2-3 T of chicken and roll up tortillas and place seam down on a baking sheet, not touching one another. Spray taquitos lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream or creamy Lime-Cilantro Ranch.

FOR THE FREEZER INSTRUCTIONS

Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Bacon Ranch Chicken Sliders

 Ingredients

1 package (12 rolls) Hawaiian Sweet Rolls

1/2 cup mayonnaise

1 teaspoon powdered Hidden Valley Ranch mix

1 cup shredded cheese

3/4 cup cooked, diced or shredded chicken

6–8 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. Line a baking sheet with foil.

Without separating rolls, cut entire “loaf” in half like giant sandwich and place open-side up on baking sheet.

In a small bowl, combine mayo and ranch mix. Spread mixture on both sides of rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, and then bacon, and then remaining cheese. Place top half of rolls on, sandwiching them together. Cover rolls with foil and place in oven for 20-30 minutes, until cheese is melted throughout.

Remove from oven and let cool for a few minutes before transferring them to a cutting board and slicing individual rolls.
https://ourbestbites.com/bacon-ranch-chicken-sliders/

Fresh Salsa

9 Roma Tomatoes
1 small onion
1 jalapeño pepper or can diced green chilies
cilantro
lime juice
salt

Dice or chop tomatoes, onions, pepper, cilantro either by hand or using a food processor.  Add lime juice and salt to taste.

Pesto Chicken

Chicken breasts

1 6 oz. jar basil pesto

2 medium tomatoes, sliced

sliced mozzarella cheese

Preheat the oven to 350° F.

Place chicken breasts in a baking dish.

Use a spoon to cover chicken with pesto.

Top each chicken breast with 1 slice of mozzarella cheese and 2 sliced tomatoes. Tastes just as yummy without the tomatoes but they give it a great color.  You could also just add cherry tomatoes in the pan to roast in pan and are so yummy.

Bake for 30-35 minutes, or until chicken is no longer pink in the middle. You can also broil the chicken the final 2 minutes so that the cheese is bubbly and golden.

Easy Peach Cobbler

2 large cans sliced peaches
2 cups of flour
2 cups of sugar
2 sticks butter softened
2 tsp baking powder
dash of salt

Drain juice from one can and pour peaches and remaining juice into 13x9 inch pan.  Mix flour, sugar, baking powder, salt and cut in butter till crumbly.  Sprinkle over peaches.  Bake at 350 for 35-40 minutes or until golden brown.  Serve with vanilla ice cream.

Butterscotch Haystacks

1 pkg. butterscotch chips
1 pkg. crunchy Asian noodles

Melt butterscotch chips in microwave slowly in 30 second increments till creamy and smooth.  Mix with noodles and stir.  Spoon small lumps with a tablespoon onto wax paper and allow to set for a couple of hours or stick in the fridge for a bit.

Chicken Tettrazini

2 cups cooked chicken diced or shredded

1 (8 oz) pkg. spaghetti noodles

1 small jar cheez whiz or block velveeta

1 can cream of chicken soup

1 small jar pimentos

1 onion

chopped celery

Cook noodles according to pkg.  Saute celery and onions in butter.  Add cheese to drained noodles and mix well.  Add soup, sauteed veggies, pimentos and chicken.  Spread in a 9x13 baking dish. Bake at 350 for 30 mins.  

Broccoli Cheese Chicken

1 cup cooked diced chicken

1 bunch cooked broccoli florets

 (or pkg. frozen broccoli)

1 can cream of chicken soup

1 8 oz. sour cream

1 cup shredded cheddar cheese

Layer chicken and broccoli on the bottom of an 8x8 baking dish.  Mix soup, sour cream and cheese together and spread over chicken and broccoli.  Sprinkle with extra cheese.  Bake at 350 for 25-30 mins.

Death by Chocolate Cake

1 devils food cake mix

4 oz. pkg. instant chocolate pudding mix

16 oz. sour cream

1 cup melted butter (2 sticks)

5 eggs

2 cups semi-sweet mini chocolate chips

Preheat oven to 350.  Grease 10" bundt pan.  Stir together cake and pudding mix.  Add in sour cream, butter and eggs.  Beat until well combined.  Mix in chocolate chips.  Spoon into pan and bake for 50-60 minutes.  Cool in pan for 10 minutes.  Remove and cool completely.  Sprinkle with powdered sugar.